Pan Roasted Duck Breast with Plums and Balsamic Perfect PairingsEntréeCabernet Sauvignon “Duck breasts are rich and layered with complex flavors, calling for a wine with ample body and acidity. It is a perfect match for our Cabernet Sauvignon and the plums mimic the bright fruit flavors in the wine. This is a pairing that will impress!” Tim Gleadall, AVV Culinary Director & Chef Serves 4 4 duck breasts Dried thyme (not ground), to taste Salt, to taste Pepper, to taste 6 plums, pitted and quartered 2 cups arugula Quality balsamic vinegar, for drizzling Method of Preparation: Pat the duck breasts dry with a paper towel. Lightly score skin in a checkerboard fashion, being careful not to cut the meat. Season liberally with thyme, salt and pepper. Place duck breasts, skin side down, in a sauté pan over medium heat until skin is crispy, about 8-10 minutes, then flip and cook for an additional 6 minutes or until meat is an internal temperature of 135˚ . Remove breasts from pan and rest for 5 minutes. In the same warm pan, add the plum quarters and quickly sauté for 1 minute. To plate, cut the duck breast on the bias and place on a small bed of arugula. Using a slotted spoon, distribute the plums over the duck and finish with a light drizzle of balsamic vinegar. Serve with AVV Cabernet Sauvignon!